I made a 2 gallon batch of Janet’s Brown, the multi award winning recipe. It won the Long Shot in 08 I think and is available on Thebrewingnetwork.com. Mike “Tasty” McDole is one of the top homebrewers in the nation and shares all his processes and builds. With a slight change in ingredients and yeast it is still impressive. Fg is 1.018, I’d like it to drop 2 more points before bottling this weekend. Either way, it is going to be amazing.

3 days in. I pulled the blow-off and put on the air lock today. It has cleared up greatly in the last 24 hours and the hop aroma is awesome. It’s holding right at 70°,the Nottingham yeast should happy at that temp. We add 2 tsp magnesium sulfate to the water (epsome salt) hoping for better yeast health and less added characters. I want a clean smooth, floral ale out of this one.

Pretty good combo blended 50/50. Not as good as the Up the Creek/Sculpin blend.

Big Foot Barley Wine, in a 6 pack, in the grocery store! What is the world coming to? Two of my favorite beers, side by side in Publix. Now in my fridge!

Turkey time! Brined 24 hrs in a blend of beers, vinegar, brown sugar and spices. Rotisserie over mesquite and brine steam.

Baking it for my homebrew club meeting today. St Pat’s theme of course.

I sawed the ends off a 20” sink supply hose. On one end is a 1/2 female threaded end with a slip on barbed fitting, the other a 3/8 end cap. Held on with hose clamps. The fine stainless mesh will filter out grains and hops.

2 oz of dryed whole cone hops. Yep, it looks just like it’s only botanical cousin, the canibus plant. Smells even better!

http://hopville.com/recipe/547999/american-barleywine-recipes/hoptimus-prime-defender-of-the-brewniverse

Brewed a big ass super-hoppy barlywine in my new brew kettle this weekend. 2 cans of Mr Beer IPA HME. @ 4.5 lbs of grains, .5 lb brown sugar. 4 oz hops added in a 2.5 gallon ferment! 17g dry ale yeast. Got a 10.079 og and is currently fermenting like mad.